1952 Chop Suey
1/2 cup thinly sliced onion
1/2 cup diagonally-cut strips green Bell pepper
1 teaspoon salt
3 tablespoons cooking oil
1 cup diagonally-cut strips celery
4 chicken bouillon cubes dissolved in 4 cups boiling water
2 tablespoons cornstarch
1 tablespoon cold water
1 can (16 ounces) bean sprouts, drained
2 tablespoons soy sauce
1 tablespoon sugar
2 cups cooked chicken, cut in narrow strips*
Sauté onion, green Bell pepper and salt in oil 5 minutes.
Add celery and bouillon and simmer 5 minutes longer. Mix
cornstarch with cold water; add to onion mixture and bring
to boil, stirring constantly. Stir in remaining ingredients.
Cook until thoroughly heated. Yield:4 servings.
*When using uncooked chicken or meat, use 1 pound,cut
in strips and sauté in the oil.
Source: 1952 New Orleans Energy Co. cooking brochure